The idea came to life on a quiet weekend evening when the house felt still and the craving for something homemade began to grow. I glanced at the pantry, bags of chocolate chips, a pie crust tucked away in the fridge, and knew dessert was about to happen. A few simple ingredients mixed together turned into something rich and golden, bubbling away in the oven as the kitchen filled with the scent of butter and brown sugar.
Before long, everyone was drawn to the warmth of the oven. The chatter of the kids, the clinking of spoons, and the hum of the timer made the house feel alive again. When the pie finally emerged, its crust was golden and crisp while the center shimmered with melted chocolate. We couldn’t wait for it to cool completely; slices disappeared faster than they cooled on the counter.
Now it’s a favorite for nights when we want something special without much effort. A scoop of vanilla ice cream on top, a few candles lit, and suddenly a simple evening turns into something memorable. It’s an easy, joyful dessert that brings everyone back to the table with smiles and sticky fingers.
Short Description
This Gooey Chocolate Chip Cookie Pie combines the comfort of a classic cookie with the ease of a pie, crispy on the edges, soft and melty in the center, and baked to golden perfection.
Key Ingredients
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1 unbaked 9-inch deep-dish pie crust, chilled
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½ cup (1 stick) unsalted butter, softened
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½ cup packed light brown sugar
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¼ cup granulated sugar
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2 large eggs, at room temperature
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1 teaspoon pure vanilla extract
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½ cup all-purpose flour
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¼ teaspoon baking soda
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¼ teaspoon fine sea salt
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1 cup semi-sweet chocolate chips
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½ cup chopped walnuts or pecans (optional)
Tools Needed
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Electric mixer
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Mixing bowls
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Rubber spatula
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Whisk
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Baking sheet
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Wire cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Place the chilled pie crust on a baking sheet for stability.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until smooth and creamy.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
Step 5: Fold in Chocolate and Nuts
Use a spatula to gently fold in chocolate chips and optional nuts until evenly distributed.
Step 6: Fill and Bake
Pour the thick cookie batter into the pie shell, smoothing the top. Bake for 50–60 minutes, or until the crust is golden and the center is set but still slightly soft. A toothpick inserted near the edge should come out with moist crumbs.
Step 7: Cool and Serve
Let the pie cool on a wire rack for at least 30 minutes before slicing. Serve warm with a scoop of vanilla ice cream for the ultimate treat.
Why You’ll Love This Recipe
Combines two favorite desserts, cookies and pie, in one
Easy to make with simple pantry ingredients
Gooey, rich texture with crisp edges and a soft center
Perfect for holidays, potlucks, or weeknight desserts
Delicious warm or room temperature
Mistakes to Avoid & Solutions
Overbaking the pie
Too much time in the oven makes it dry and dense.
Solution: Bake until the center looks slightly soft, it will continue setting as it cools.
Skipping the chilled crust
A warm crust can shrink or bake unevenly.
Solution: Keep your pie crust cold until you’re ready to fill it.
Overmixing the batter
This creates a tough texture instead of soft and gooey.
Solution: Mix until ingredients are just combined.
Using cold eggs
Cold eggs can cause the batter to separate.
Solution: Bring eggs to room temperature before mixing.
Cutting too soon
Slicing before it sets can make the filling spill out.
Solution: Let it cool for at least 30 minutes for clean slices.
Serving and Pairing Suggestions
Serve warm with vanilla ice cream or whipped cream.
Drizzle with caramel or hot fudge sauce for extra indulgence.
Pair with coffee or a glass of cold milk for a cozy finish.
Add a sprinkle of flaky sea salt for a gourmet touch.
Storage and Reheating Tips
Store leftovers at room temperature for up to 2 days, covered.
For longer storage, refrigerate for up to 5 days.
Reheat individual slices in the microwave for 15–20 seconds for that fresh-from-the-oven gooey texture.
Avoid freezing; the filling can lose its creamy consistency once thawed.
FAQs
1. Can I make this pie ahead of time?
Yes, bake it a day in advance, let it cool completely, and store covered at room temperature.
2. Can I use store-bought cookie dough?
You can, but the texture won’t be as gooey or rich as homemade batter.
3. What type of chocolate chips work best?
Semi-sweet is ideal, but dark or milk chocolate chips also work well depending on your sweetness preference.
4. Can I skip the nuts?
Absolutely! The pie is delicious with or without them.
5. How do I know when it’s done baking?
The edges should be golden, and the center should jiggle slightly, it will set as it cools.
Tips & Tricks
Add a teaspoon of instant espresso powder for a deeper flavor.
For a bakery-style finish, press a few extra chocolate chips on top before baking.
Chill leftovers slightly before cutting for cleaner slices.
Warm slices in the oven at 300°F for 5 minutes to refresh the texture.
Recipe Variations
Peanut Butter Chocolate Chip Pie: Add ¼ cup creamy peanut butter to the batter before folding in the chocolate chips for a rich, nutty twist.
Salted Caramel Cookie Pie: Drizzle caramel sauce over the batter before baking, then sprinkle sea salt on top after cooling.
White Chocolate Cranberry Pie: Swap chocolate chips for white chocolate and mix in dried cranberries for a holiday version.
Final Thoughts
This Gooey Chocolate Chip Cookie Pie turns simple ingredients into a dessert that feels warm, rich, and full of homemade charm. With its golden crust, soft center, and pools of melted chocolate, it captures everything we love about a classic cookie, only bigger, softer, and more shareable.
It’s an easy bake that fits any occasion, from casual family dinners to cozy weekends at home. Fresh from the oven, the chocolate glistens, the edges crisp slightly, and the aroma fills the kitchen with pure sweetness. One bite brings a mix of gooey texture and buttery flavor that makes this pie impossible to forget.
Gooey Chocolate Chip Cookie Pie
Ingredients
- 1 unbaked 9-inch deep-dish pie crust chilled
- ½ cup 1 stick unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 325°F (165°C) and place pie crust on a baking sheet.
- Beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs one at a time, then mix in vanilla.
- Whisk flour, baking soda, and salt; add gradually to the wet mix.
- Fold in chocolate chips and nuts if using.
- Pour batter into crust, smooth top, and bake 50–60 minutes until golden and set.
- Cool 30 minutes, then serve warm with vanilla ice cream.
